This Arugula Pesto Potato Salad is a refreshing twist on a classic dish! With creamy potatoes and zesty arugula pesto, it’s the perfect side for any meal.
If you’re like me, you sneak extra spoonfuls just to enjoy the bright flavors. It’s a lovely way to make potatoes a bit more exciting—plus, it’s super easy to whip up!
Key Ingredients & Substitutions
Baby Potatoes: I love using a mix of yellow and red baby potatoes for their creamy texture and great color. If you can’t find them, any small potatoes will work, like new potatoes or fingerlings.
Arugula: This salad shines with spicy arugula. If you’re after something milder, try spinach or kale. Both will still give you a fresh note but with less pepperiness.
Basil: Fresh basil adds depth to the pesto. It’s optional, but I think it makes the flavor richer. Got dried basil? You can use that too, but only about a teaspoon since it’s more potent.
Parmesan Cheese: For a creamy touch in the pesto, Parmesan is my go-to. If you want a dairy-free option, nutritional yeast can provide a similar cheesy flavor.
Nuts: Walnuts add a lovely, slightly bitter flavor. Pine nuts are another fantastic choice. If allergies are a concern, sunflower seeds can be a great nut-free alternative.
How Do I Make the Perfect Pesto?
Creating a smooth and tasty pesto can be tricky. The key lies in your technique! First, combine the arugula, garlic, and nuts in a food processor. This method ensures even chopping before adding liquids.
- Start by pulsing the dry ingredients – this will prevent the garlic from over-processing or getting bitter.
- With the processor running, drizzle in the olive oil slowly to create that lovely smooth texture.
- After adding the lemon juice, be sure to taste and adjust salt and pepper. A key tip is adding more oil gradually if your pesto seems too thick.
Trust me, taking your time with the pesto leads to a bright, vibrant flavor that holds up beautifully on those warm potatoes!
How to Make Arugula Pesto Potato Salad
Ingredients You’ll Need:
For the Potato Salad:
- 2 pounds baby potatoes (yellow and red), halved or quartered if large
- 1/4 cup red onion, thinly sliced
- 1/2 cup crumbled feta cheese
- 2 cups fresh arugula leaves, plus extra for garnish
For the Arugula Pesto:
- 2 cups fresh arugula leaves
- 1/2 cup fresh basil leaves (optional, for pesto richness)
- 1/3 cup grated Parmesan cheese (optional for pesto)
- 1/3 cup walnuts or pine nuts, toasted
- 2 cloves garlic
- 1/2 cup extra virgin olive oil
- Juice of 1 lemon
- Salt and freshly ground black pepper, to taste
For Garnish:
- Optional: 2 tbsp walnuts, chopped and toasted
- Extra arugula leaves
How Much Time Will You Need?
This recipe takes about 30 minutes to prepare. You’ll need about 15-20 minutes to cook the potatoes and an additional 10-15 minutes to make the pesto and assemble the salad. It’s a quick and satisfying side dish that can be served warm, at room temperature, or chilled!
Step-by-Step Instructions:
1. Cook the Potatoes:
Start by placing the baby potatoes into a large pot. Cover them with salted water and bring it all to a boil. Cook the potatoes until they are tender when pierced with a fork, which should take about 15-20 minutes. Once done, drain them and let them cool slightly.
2. Prepare the Arugula Pesto:
While the potatoes are cooling, grab a food processor. Add the 2 cups of fresh arugula, basil leaves (if using), grated Parmesan cheese (if using), toasted walnuts or pine nuts, and garlic cloves. Pulse a few times to chop everything up nicely. Then, with the processor running, slowly pour in the olive oil until the mixture becomes a smooth pesto. Squeeze in the lemon juice and season with salt and pepper to taste. If the pesto is too thick, you can add a bit more olive oil to reach your desired consistency.
3. Assemble the Potato Salad:
In a large mixing bowl, gently toss the still-warm potatoes with the arugula pesto until they are well coated. Next, add the thinly sliced red onion, crumbled feta cheese, and a handful of fresh arugula leaves. Toss everything together gently so that all the ingredients mix well.
4. Season and Serve:
Take a moment to taste the salad. You can adjust the seasoning by adding more salt, pepper, or lemon juice if needed. Once you’re happy with the flavor, transfer the salad to a serving bowl. For a lovely presentation, garnish with extra toasted walnuts and more arugula leaves.
Enjoy your Arugula Pesto Potato Salad as a delicious side dish! It’s vibrant, packed with flavor, and perfect for any occasion.
Can I Use Different Types of Potatoes?
Absolutely! While yellow and red baby potatoes are great for this salad, you can use any small, waxy potatoes like fingerlings or new potatoes. They hold their shape well after cooking.
How Do I Store Leftovers?
Store any leftover potato salad in an airtight container in the refrigerator for up to 3 days. If you want to keep it fresh, consider adding the feta cheese just before serving.
Can I Make the Pesto Ahead of Time?
Yes, you can prepare the arugula pesto up to 2 days in advance. Just store it in the fridge in an airtight container, and drizzle a little olive oil on top to help preserve its vibrant color.
Is There a Vegan Option for This Salad?
Definitely! To make this salad vegan, simply omit the Parmesan cheese and feta. You can replace the feta with vegan feta or omit it entirely for a lighter version. The pesto will still be delicious!
